Spanish Style Cauliflower Rice
An Easy Side Piece With Tons of Flavor
Someone wrote me recently and told me now that she’s gone low carb, she misses eating rice, in particular Spanish rice.
I told her that she won’t miss it for long.
This week’s recipe might not seem as exciting as fun bar food, juicy meat recipes, or celebratory cocktail recipes.
But eventually, we need some good side dishes to round out our meals.
This Spanish Style Cauliflower Rice dish is the perfect sexy side piece to complement any number of Eat Happy recipes, especially:
Quesadilla Casserole (EH)
Fast(er) Carnitas (EH)
Carne Asada Dry Rub (EHToo)
Ropa Vieja (EHToo)
Lime Tequila Fajitas (EHToo)
Stuffed Pasilla Peppers (EHToo)
Monterey Casserole (EHToo)
EGGS! Yep, just plop some eggs on there. Yum.
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SPANISH STYLE CAULIFLOWER RICE
1 tablespoon olive oil
1 green onion, white and palest green part finely chopped finely chopped
1/2 of a red or green bell pepper, finely chopped
12-16—ounce bag frozen cauliflower rice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon celery salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground cayenne
1 heirloom or Roma tomato, excess seeds discarded, chopped (or use 1/2 cup cherry tomatoes, chopped)
2 tablespoons tomato paste, whisked with 1 tablespoon water (or 4 tablespoons Eat Happy Kitchen Marinara)
Heat olive oil in a large, flat-bottomed sauté pan to medium high heat and cook onion and bell pepper until soft, about 4-5 minutes. Toss in cauliflower rice, let start to cook about 1-2 minutes. Stir in onion powder, garlic powder, salt, cumin, celery salt, smoked paprika, and ground cayenne. Let cook until soft, about 4-5 minutes. Stir in tomato and tomato paste (or EHK Marinara), cover for 3-4 minutes and let steam. Remove cover and serve.